Ingredients

Serves 4

Fried Prahok with Coconut:
125m coconut cream
4 tbsp lemongrass paste
2 tbsp chilli paste
1 tbsp palm sugar
1 tbsp prahok
200g ground pork
Salt to taste
Green onions, sliced, for garnish.


 

Pork and Pumpkin Parcels
Makes 16 to 20 parcels

4 tbsp sunflower oil
1 medium onion, finely chopped
4 garlic cloves, finely chopped
200g lean ground pork
2 tbsp of fish sauce
1 tsp palm sugar
Salt and black pepper to taste
400g pumpkin, steamed and mashed
16 to 20 pieces of spring roll rice paper, approx 10cm x 10cm
2 egg yolks
Sunflower oil for deep frying

For the sauce
3tbsp tamarind paste
4 Asian shallots, finely chopped
1 tbsp coriander, chopped
1 small red chilli, chopped
125ml pork or vegetable stock
1 tbsp palm sugar
2 tbsp fish sauce
Pinch of salt

 

Method

Fried Prahok with Coconut
In a frying pan, bring coconut cream to the boil and simmer until reduced by half. Add lemongrass and chilli pastes and fry until fragrant. Add palm sugar, prahok and pork, and fry for five minutes. Season with fish sauce and salt, and garnish with green onions.

Serve with snake beans, baby eggplants, cabbage leaves and cucumber slices, or with steamed rice as a main dish.


Pork and Pumpkin Parcels with Tamarind sauce
Mix all sauce ingredients together and refrigerate. In a wok, heat sunflower oil and fry onions and garlic until golden. Add pork and fry 2 to 3 minutes or until cooked. Add fish sauce, palm sugar, salt and pepper and mix well. Add mashed pumpkin and fry for another minute. Set aside and let cool to room temperature. Spoon tablespoonfuls of the cooled pork and pumpkin mixture into the centre of spring roll papers. Brush borders with whisked egg yolk and fold into triangles. Deep fry on medium high heat for about 1 minute on each side. Drain on paper towels.
Serve immediately with tamarind sauce on the side.

 


From the book Spiders to Water Lilies available from www.cambodiancooking.com.au